Green Beans & Toasted Almonds

For the most part, I don't have a problem getting my kids to eat vegetables. My husband is a totally different story. To get Brandon to eat vegetables once-a-day I have to be very creative. So, imagine my surprise when this insanely easy green bean recipe got rave reviews from not only my husband but all of my children as well!

Green Beans with Toasted Almonds

Ingredients:
1 lb frozen green beans
2 T butter

2 cloves of garlic

¾ cup slivered almonds
½ tsp salt (optional)
¼ tsp pepper (optional)


Directions
- Preheat oven to 400 degrees. I used a convection oven on the “Toast” setting.
- Put frozen green beans, butter, garlic, and salt and pepper into a deep frying pan or

skillet over medium heat. beans will take about 5-7 minutes to cook.

- As beans are cooking, spread slivered almonds over a small baking dish. Place in conventional or convection oven. Move every so often to make sure all almond pieces get toasted.
- Once almonds are toasted add them to the frying pan/skillet and stir well. Cook until the green beans reach the tenderness you like (we like crispier vegetables). Enjoy!

Quote From the Dinner Table:
“The almonds are almost as good as bacon!” - Brandon

Cost:
Organic Green Beans (Costco): $1.20/lb
Organic Butter (Sprouts or Costco): $.25
Slivered Almonds (Costco): $.75
Seasonings (Garlic - Costco, Spices): $.10
Total: $2.30

Roasted Red Pepper Walnut Hummus

There are a lot of things I will gladly share with people, but when it comes to my food I really struggle with having an open hand. I’m not talking about the food in my house, but rather the food on my plate. Most moms can probably relate.

The first time I made hummus I used one-and-a-half pounds of dried chickpeas, and ended up with seven pounds of the dip. Seven pounds of hummus is a lot, and when I revealed the heaping container to Brandon he so kindly told me he doesn’t like hummus. In that moment I was okay with anyone eating off of my plate, including my toddlers. I thought I would get sick of it by the time that batch was gone, but I didn’t, and I still frequently make hummus.

I have already posted my hummus recipe using chickpeas, but here is a new family favorite using walnuts. Make sure if you try this that you soak the walnuts (preferably in filtered water) for at least 4 hours. This helps to get them soft, and to break down the phytates.

Roasted Red Pepper Walnut Hummus
Makes about 24 oz.

3 cups of dried walnut halves, soaked & drained (will end up swelling to about 4 cups)

1 tsp of ground cumin
¼ - ½ tsp salt
¼ tsp cayenne pepper
8 oz of roasted red peppers (home roasted or jarred)
2 garlic cloves
3 T walnut (or olive) oil
1 T lemon juice

Directions:

- Place walnuts, cumin, salt, and cayenne pepper in blender or food processor until the walnuts are finely ground
- Add peppers, garlic, olive oil, and lemon juice until it becomes the consistency of hummus. Depending on how it blends, you may want to add a bit more oil to get a smoother consistency
- Serve with carrots, bell peppers, cucumber slices, celery, spread on tomato slices, or any bread, pita, or crackers of choice.

Cost:

Walnuts (Costco): $3
Roasted Red Peppers (Costco): $2
Organic Olive Oil (Costco): $.05 (?)
Spices (Vitacost): $.15
Lemon juice (Vitacost): $.15

Total: $5.35 (Sabra brand hummus averages around $3 for 8oz)

Variations:

Artichoke Hummus
- Replace red peppers with 12 oz of artichoke hearts, and the cumin for 1 tsp of sweet paprika

Cilantro Hummus
- Substitute red peppers for ¼ cup of fresh cilantro.

Orange Hummus

- Substitute red peppers for ⅓ tsp of orange zest, and ¼ cup of orange juice

In any of these recipes you can replace the 3 cups of walnuts with 2 cups of chickpeas

The Best Broccoli Salad!

If you want to "wow" the pickiest of eaters, or attempt to convince your children that broccoli is delicious, then this is the recipe you should turn to. This salad has been served at parties, delivered as part of a dinner, and regularly rotates through our menu. I have yet to meet someone who doesn't get seconds - including my husband who normally detests broccoli.

Broccoli, Almond and Cranberry Salad
Makes 8-12 servings (depending on size)

10 oz bacon (nitrate & hormone free if you can find it), cooked until crispy

2 heads of broccoli, or 1.5 lb broccoli
3/4 c slivered or chopped almonds
1/2 c raisins or craisins
1/3 c rendered bacon fat or olive oil
1/4 c red wine or apple cider vinegar
Salt and Pepper to Taste

- While the bacon is cooking, get out a large bowl.
- Trim broccoli into bite sized pieces, taking of the tough part of the stem.
- Add the broccoli to the bowl, along with almonds and (c)raisins.
- Once bacon is cooled, chop or use your hands to crumble up the bacon and add it to the bowl.
- Mix bacon fat, vinegar, salt and pepper, and pour over broccoli.
- Toss everything to combine. Serve immediately, or wait until it’s cold. It’s good either way.

Cost:

Nitrate-free/no antibiotic bacon (Costco): $3.50

1.5 lb Broccoli (Costco): $1.50

Slivered almonds: $.75

Cranberries: $.25

Red wine vinegar: $.25

Total: $6.25 (this will easily go with two meals)

Roasted Red Pepper Hummus

For a couple years now I have wanted to make hummus, but have been intimidated. I found a great recipe on All Recipes, tweaked it, and decided to make some today. It turned out wonderful!!!

Recipe:

1/2 lb dry chickpeas/garbanzo beans
6 cups of water
4 oz jar of red peppers
Tahini paste (found in peanut butter section of store)
3 tablespoons of fresh lemon juice
4 cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon cumin
Fresh chopped parsley to garnish

Directions to Cook Chickpeas/Garbanzo Beans:

- Rinse beans very well
- Put in large pot and pour 6 cups of water over beans
- Let soak overnight or for 8-10 hours
- After soaking bring pot of water to a boil. Once boiling reduce heat to Medium and cook for 2 hours or until tender.

Hummus Directions:

- Put all ingredients except the beans in a blender and puree
- Once ingredients are well mixed add beans and puree - That's it!!!!!!!
- Hummus is normally served cold or chilled. After you pull it out of the blender allow to cool in the fridge for a couple hours before serving.

Servings: Approx. 36 ounces

Side Note:

I had no idea how much hummus dry beans would make. So I cooked 1.5 lbs of dried beans, and ended up with 7 lbs!!!!! of hummus. Glad we all like it so much! :)

Cost:

1/2 lb Chickpeas/Garbanzo Beans: $1
1/2 jar roasted peppers: $.50
Lemon: $.30
Tahini Paste: $.25

Total: $2.05

(My huge batch came to $5.75)

Simple Vegetable Pasta

We had a moment of rejoicing in our family last night that I must share with my readers.... ready?

I "just whipped something up" for dinner! I'm not a good cook, remember? Well last night I made an incredible pasta that was heavy on the veggies, light on the pasta, and very satisfying!

Ingredients:

1 Zucchini, cut in small cubes
1/2 Yellow squash, cut in small cubes
1/2 Eggplant, cut in small cubes
2 tomatoes, again - cut in cubes
4-6 cloves of garlic (we love garlic)
2 teaspoons of Italian seasonings
Salt and Pepper to taste
2 servings cooked spaghetti noodles
2 T olive oil

Directions:

- Heat olive oil in medium-high heat deep skillet
- Add garlic and Italian seasonings and saute for 1-2 minutes. Don't let garlic get brown.
- Add cubed squashes. Cook until tender when poked with a fork.
- Add tomatoes. Cook until warmed thoroughly - don't let them get mushy.
- Add salt & pepper to taste
- Mix 2 actual servings of pasta into the veggies; however, this recipe makes 4 side servings.

I served this with grilled chicken and it was a huge it for everyone!

Cost:

1 Zucchini: $.40
1/2 Yellow Squash: $.20
1/2 Eggplant: $50
2 Tomatoes: $.66
Pasta: $.25
Olive oil & seasonings: $.25
Chicken breasts: $2.50

Total: $4.76

Whole Wheat Tortillas

My family absolutely loves these tortillas. When I make them I know to make a double batch, because they disappear so fast!

Ingredients:

* 2 3/4 whole wheat flour
* ½ tsp of salt
* 1 tsp baking powder
* ½ cup of olive oil
* 1 1/4 cup of hot water

Directions:

- Mix the flour and salt.
- Mix in the oil by hand until the mixture resembles small peas.
- Add the water slowly until you have a soft elastic ball. You may need to add a little more or less water, but do it slowly. You may not really need as much water as you think you do.
- Knead until smooth.
- Cover with a damp towel and then let rest 1-8 hours.

- Make about 16 golf ball sized balls.
- Flatten and roll each ball into a flat round disk.
- Cook on a very hot skillet. No oil is necessary.
- Flip when bottom side is golden, the top should be bubbling slightly when ready. Use a spatula to lift the edge and check for doneness before flipping completely.
- Keep the cooked tortillas warm by covering with a damp towel while you continue to cook.

Makes 16 tortillas @ 141 calories each

Cost:

Flour: $.25
Olive Oil: $.23
Salt/Baking Powder: >$.10

Total for 16 Tortillas: $. 58